An easy oreo cheesecake with an oreo crust. Simple and delicious dessert.

Ingredients:

160 g oreo, crushed ( for base )

40 g butter, melted

250 ml natural yoghurt

250 g mascarpone cheese

40 g icing sugar

1 tsp vanilla paste or extract

300 ml double cream

10 g gelatine ( or veg gel ) + 50 ml hot water

160 g oreo , chopped

60 g dark chocolate

60 ml double cream

Method:

Line the cake tin ( 23 cm / 9 in) with baking paper.

Blend 160 g oreo and mix with melted butter. Put into a tin, press it down to forme the base. Chill in the fridge for min 30 minutes.

Put the joghurt, mascarpone cheese, vanilla and icing sugar into a bowl and mix it well.

In another bowl beat the cream ( 300 ml ) until stiff peaks form.

Dissolve gelatine in hot water. Gradually add to the joghurt/ mascarpone mixture, beating until well blended. Fold in whipped cream then add chopped oreo and mix well. Pour the mixture into prepared tin and chill until set. Preferably over night.

Before serving in a saucepan heat the cream ( 60ml ) until is about to boil. Take of the heat. Add chocolate and stir until the chocolate has melted and the mixture is smooth. Let it cool then spread over the cake. Enjoy!!!!!

Mincemeat slices are a good alternative to mince pies, quick and easy.

Ingredients:

250 g butter, room temperature

100 g caster sugar

1 tsp vanilla extract

1 ½ tsp ground cinnamon

½ tsp ground cloves

250 g plain flour

140 g ground rice

400 g mincemeat

2 tbsp sugar

Method:

Preheat oven to 180° C. Line 20 x 20 cm tin with baking parchment. In a mixing bowl beat the butter, caster sugar, vanilla, 1 tsp cinnamon, cloves until fluffy. Next add flour and ground rice and mix together. Halve the dough. One half press into the base of the tin. Then spread the mincemeat and cover with remaining dough. Bake about 30 minutes. Mix 2 tbsp sugar with ½ tsp cinnamon and sprinkle over the top. Enjoy!!!

In a bowl mix together butter and sugar. Add the egg and flour and mix together. Divide the dough in 2. Add the cocoa powder to one half and the vanilla extract to the other half. Chill for 30 minutes.

Roll out the vanilla dough into a rectangle 14 x 18 cm and 1 cm thick. Do the same with the chocolate dough.

Slightly damp one of the rectangles on one side and place the other rectangle on top. Cut the rectangle in 2, lengthwise. Place the other half on top creating 4 layer block of dough. The four layer block of dough is sliced into 1 cm slices, lengthwise. Each slice is turned over so the dark squares alternate and the end looks like a checkerboard.

Now cut your cookies 8 mm thick. Place on a baking sheet and bake 15 minutes at 180° C. Enjoy!!!!

Friend from work asked me if i could bake some cake for birthday. This is chocolate raspberry mousse cake.

Ingredients:

For Brownie Layer:

95 g flour

80 g cocoa powder

½ salt

½ baking powder

110 g butter, cubed

220 g sugar

2 eggs, room temperature

2 tsp vanilla extract

For Chocolate Mousse:

255 g dark chocolate 70 %

420 ml double cream

2 tsp powdered gelatin

water

For Raspberry Mousse:

190 g fresh raspberries

255 g white chocolate

355 ml double cream

2 tsp gelatin

water

pink food coloring

For Vanilla Mousse:

255 g white chocolate

355 g double cream

4 tbsp honey

2 tsp gelatin

water

2 tsp vanilla extract

For Decoration:

200 g dark chocolate

200 ml double cream

200 g fresh raspberries

Method:

Preheat the oven to 180° C. Line 23 cm cake tin with parchment.

In a small bowl mix together flour, cocoa powder, salt and baking powder. Leave for later. Melt the butter over low heat. Add sugar and stir until melts. Remove from the heat and cool. Add eggs and whisk well. Add vanilla and dry ingredients and stir well. Pour the batter to the cake tin and bake for 20-25 minutes. Cool completely.

You need cake tin with sides 10 cm tall. Line the inner wall with kitchen foil or parchment.

Chocolate Mousse: place chocolate and 180 ml of cream in a heatproof bowl over a pan of simmering water. Make sure that the base of bowl does not sit in water. Stir until smooth. Remove from the heat and allow it to cool. Prepare gelatin. Whisk the melted gelatin and chocolate together. Whip the remaining 240 ml cream. Fold gently into the chocolate. Pour the mousse on top of the brownie. Chill in the fridge for 30 minutes.

Raspberry Mousse: puree 65 g fresh raspberries and pour them through a fine mesh strainer to remove the seeds. Place the white chocolate , raspberry puree and 115 ml cream in a heatproof bowl over a pan of simmering water. Melt and cool the same way as before. Add gelatin and whipped cream (240 ml) and a few drops of food coloring . Stir in 125 g fresh raspberries and pour the mousse over the chocolate mousse layer. Chill in the fridge.

Vanilla Mousse: Place the white chocolate, 115 ml cream, honey in a heatproof bowl over a pan of simmering water. Melt and cool the same way as before. Add gelatin and whipped cream (240 ml). At the very end stir in vanilla extract. Pour the mousse over the raspberry mousse layer. Chill overnight.

Transfer the cake to a serving platter.

Chocolate and cream melt over pan of simmering water, cool and pour over the top of the cake. Add the fresh raspberries on top of the cake!!!!!!!!!!!!!!!!!!!!!!